Italian-Influenced Meatless Monday: Vegetarian Style "Chicken Piccata"

Chicken Piccata is a traditional Italian dish consisting of chicken cutlets lightly battered and served with a butter based, lemon-garlic sauce. My daughter loved this as a child, and now makes a vegetarian spin-off using Quorn or other imitation chicken cutlets. Once dredged in egg and flour and fried to a nice golden brown, you won't even notice that the cutlets aren't real meat! Using Earth Balance instead of butter cuts down on cholesterol - and you can even make the meal vegan by skipping the egg part of the dredge!

Quorn "Piccata" with Lemon Garlic Sauce Over Linguine with Spinach

2 unbreaded imitation chicken cutlets, defrosted (Quorn Naked Cutlets taste better, but Gardein Scallopini work well too and are vegan)

1/2 box whole grain linguine

1/2 cup white wine

1/2 cup Imagine No-Chicken broth

1/2 bag baby spinach

Juice of 1-2 lemons (depending how tangy you like your sauce)

2 large cloves garlic, minced

2 tbs. Earth Balance spread

1 tbs. extra virgin olive oil + a little more for drizzling

About 2 tsp. Earth Balance + 2 tsp. flour (smash them together, this will act as a thickening agent)

1 tsp. sugar

1 tbs. capers (optional - they add a nice salty, tangy flavor but they are not for everyone)

1 egg, beaten

About 1/2 cup flour mixed with a sprinkle of salt and pepper

Prepare pasta according to box directions. When it's finished cooking, drain and return to the pot. Drizzle with a little extra virgin olive oil and set aside.

In a saucepan, heat 1 tbs. Earth Balance over a medium-low flame and saute garlic plus a sprinkle of salt for 1-2 minutes until it begins to soften but not brown. Add white wine, broth, and capers and let simmer on low heat for about a minute. Add the sugar and season with salt and pepper to taste. Add the Earth Balance/flour mixture and stir to combine. Cover and keep heat on low while you cook the "chicken" cutlets.

In a large, deep pan or saucier, heat 1 tbs. Earth Balance + 1 tbs. extra virgin olive oil. Dip each defrosted cutlet in a wash of beaten egg, then in a layer of the seasoned flour mixture (I like to spread the flour on a small plate so it's easy to get the cutlet covered). If you want a vegan version, you can skip the breading part altogether or just get the cutlets a little wet and cover them in the seasoned flour. Shake off any excess flour and fry the cutlets until nicely browned on each side. Remove them from the pan, lower the heat, and pour in the olive oil-coated pasta. Throw in the spinach and stir until it wilts - about 2-3 minutes. Add the sauce, reserving a little bit for the cutlets, and toss to coat. Pour the remaining sauce over the cutlets and serve them over the pasta.

Spanish Style Chicken Pimentón

Spanish Style Chicken Pimentón

6-8 pieces cut up bone-in chicken (I used thighs and breasts)

3-4 cloves garlic, chopped

1 medium onion, sliced thin

3/4 cup turkey kielbasa or chorizo sausage, sliced into rounds (chorizo is more traditional but I used turkey kielbasa because it has a wonderful flavor and much less fat)

1/4 cup pitted green olives and/or kalamata olives

1/4 cup white beans (optional - I had some left over so I threw them in)

3-4 jarred piquillo peppers sliced into strips (if you can't find these, use any jarred roasted red pepper)

1 cup dry white wine

1 cup chicken stock

1 tsp. salt or to taste

1/2 tsp. fresh ground pepper or to taste

1 1/2 tsp. - 2 tsp. Pimentón (Spanish smoked paprika)

1/4 cup fresh chopped parsley 

2-3 tbs. extra virgin olive oil

In a large skillet over medium-high heat, heat oil and sprinkle in a pinch of salt. Season chicken parts on both sides with salt, pepper, and a little bit of the pimentón. When the oil is hot, add the chicken skin-side down. Cook until browned, then turn over and brown the other side (about 4 minutes per side). It won't be totally cooked through at this point, which is ok. Add the onion, garlic, and kielbasa or chorizo and saute until onion is tender - at least 4 minutes). Add olives, peppers, wine, beans (if you are using them), and stock. Sprinkle in the remaining pimentón and the parsley. Cover and cook for about 20 minutes or until chicken is cooked through. If it gets too dry, add more chicken stock as needed.

I served this with roasted potatoes, peppers, and onions and a side of local organic squash - which I have been eating constantly because it's delicious and almost out of season!

Grilled Herb-Crust Pizza with Caramelized Onion, Fennel, Fresh Fig, and Goat Cheese

Grilled Herb-Crust Pizza with Caramelized Onion, Fennel, Fresh Fig, and Goat Cheese

1 ball of fresh herbed pizza dough (you can also use plain or whole-wheat. I used Trader Joe's herb dough, but any pizza place should sell you dough if you ask)

4oz ricotta cheese
4oz soft goat cheese
1 medium onion, sliced thin
1 medium bulb of fennel, sliced thin
6-8 fresh figs, sliced into rounds OR 3 tbs fig jam
2 links of chicken apple sausage, sliced into rounds (optional - leave it off for a vegetarian version. I used Trader Joe's brand)
3 tbs fresh grated Romano or Parmesan Cheese
2 tsp sweet, good quality balsamic vinegar OR regular balsamic vinegar plus 1 tsp sugar
1 tsp. olive oil to brush on dough
1-2 tbs olive oil for sauteing
Salt and ground pepper to taste

Preheat your grill to meduim-high (if you have a charcoal grill, get them nice and hot). You can also do this in the oven, preheated to 450 degrees.
Roll the pizza dough out on a floured surface into a square or circle, depending on what is easier for you.
Heat olive oil and a sprinkle of salt in a skillet over medium-high heat and saute onions 3-4 minutes. Add fennel and saute another few minutes until softened. Add figs and chicken sausage if you are using it and balsamic vinegar + sugar (if you want to do half veggie, half meat, saute the sausage in a separate pan as to not contaminate the veggies). Lower the heat and cook until everything is caramelized and the vinegar is absorbed. Set toppings aside.

Brush one side of pizza dough with 1 tsp olive oil. Put it on a baking sheet to transfer from the kitchen to the grill. Slip dough carefully onto the heated grill. Grill the olive oil side 3-4 minutes until the bottom begins to brown and get grill marks, then use a spatula and flip over. Grill the other side an additional 1-2 minutes until the crust is just slightly hardened - lift it up and look under to check the progress. Transfer back onto the baking sheet with the more-cooked side up.

Spread ricotta cheese in an even layer over the crust. Sprinkle half the Romano or Parmesan on top. Add the caramelized onion, fig, sausage, and fennel mixture. (If you cooked the sausage separately for a half-meat pie, place it on top now). Top entire pie with dollops of goat cheese. Carefully slide pizza back onto the grill and close the lid. Cook for 3-5 minutes, depending on your grill. Check often to prevent burning - don't let the bottom get too brown.

If cooking in an oven, spread ricotta cheese on first, then add all the toppings and bake 10-15 minutes until crust is crisp and cheese is melted.

Mexican-Style Meatless Monday

Vegetarian Nachos with Fresh Tomatillo Salsa

I wanted to make nachos tonight because it's a really easy no-bake dinner. When I went to reach for the bag of tortilla chips I generally have on hand, I realized we were out! However, I did have a package of organic blue corn tortillas that I could easily make into chips! If you don't want to make your own chips, you can use your favorite brand from a bag.

1 package organic blue or yellow corn tortillas (I got Whole Foods brand)

1/4 cup canola oil

Salt to taste

Stack the tortillas (so you can cut them all at once) and cut into 6ths (or whatever size you'd prefer). Prepare a plate or platter covered with paper towels and keep it nearby. Keep your salt on hand as well, since you need to season the chips immediately after they come out of the pan.

Heat oil in a large pan over medium-high heat. Add a small piece of tortilla - if it starts to sizzle right away, your oil is ready. Add a little bit of salt right into the oil to infuse the flavor into the tortillas. Cook cut tortillas in hot oil on each side until slightly browned, then turn over and repeat the process. As the oil gets hotter, the cook time will decrease, so don't walk away from the pan. Transport cooked chips to your paper towel lined plate either in one layer or in a few layers separated by more sheets of paper towel. Salt immediately while they are hot so the salt will stick.

There's nothing like the bright, tart flavor of fresh homemade tomatillo salsa to transport your taste buds to Mexico!

Fresh Tomatillo Salsa

7-8 fresh medium sized tomatillos, skins removed, washed and dried

2-3 cloves fresh garlic

1/4 cup fresh cilantro

Juice of one lime

1/2 - 1 tsp salt or to taste

Fresh ground pepper to taste

1/8th tsp cumin powder

1/4 fresh poblano pepper, seeds removed (optional - I just happened to have one on hand)

1/2 tsp canola or olive oil

Small amount of water if necessary - depending how thick your salsa turns out

In a blender or food processor, chop the garlic and cilantro. Add tomatillos, poblano, salt, pepper, cumin, lime juice, and oil. Pulse the mixture until it comes together but remains a little chunky - if it is too thick and won't blend, add a touch of water to get the mixture going. Can be made ahead. Keeps refrigerated in an airtight container for about a week.

I had this bean and soyrizo mixture leftover from a cooking class I taught last week, they are a great addition to any Mexican style meal and you can use the rest for these nachos.

Smokey Black Beans with Soy Chorizo

1 can black beans rinsed and drained

1 small onion, chopped

3 tbs. Trader Joe's soy chorizo

2 cloves garlic, chopped

2-3 drops chipotle chili sauce or your favorite hot sauce

2-3 tbs. fresh chopped cilantro

Juice of one lime

2 tbs. olive oil

In a pot or deep pan, heat oil over a medium flame. Saute the onions and cook until softened - about 3-4 minutes. Add the soy chorizo and saute about 2 minutes (this has so much flavor you really don't need any other seasonings - even salt). Add the garlic and saute another minute, then add beans, lime juice, cilantro, and chili or hot sauce. Cook another few minutes until heated.

If you're feeling particularly lazy and don't feel like preparing the beans as described, here's a quicker version that will still go great on the nachos:

Open a can of black beans and pour into a bowl. Add 1 tsp each of garlic powder, onion powder, and cumin. Mix together with fresh chopped cilantro and a few drops of chipotle or other hot sauce. You can heat this up in a pot, or just pour over the nachos right before microwaving.

Chipotle Crema

3/4 cup sour cream, Mexican crema, or tofu sour cream

2-3 drops chipotle chili sauce (more if you like it hotter)

Squeeze of fresh lime juice

Other ingredients:

A few tbs of your favorite red salsa (I used Frontera Grill's roasted tomato salsa)

1/4 cup fresh Mexican cheese such as Queso Fresco or Queso Colombito (if you don't have either of these on hand, you can use a bag of shredded Mexican blend - it just won't taste as authentic)

1/4 cup grated Cotija cheese (optional - but a great addition)
Fresh cilantro for garnish

In a large, microwave safe dish or platter, arrange a layer of chips and top with a layer of bean mixture and a sprinkling of cheese. Repeat until beans and cheese are used up. Microwave the dish for 2-4 minutes, until cheese is melted. Top with dollops of tomatillo and red salsa and drizzle with chipotle crema. Garnish with fresh cilantro before serving.

 

Whole Grain Pasta with Langoustines

Last night I really didn't feel like cooking, but my husband didn't want to go out, so I looked in my pantry, freezer, and fridge to see what was on hand. I always keep several varieties of pasta around, and had previously defrosted some langoustines (a saltwater crustacean also called the Norway Lobster), as I'd intended to make "lobster" rolls a few days before but hadn't gotten around to it yet. I also had a few ears of fresh sweet corn from a local market. Here's the quick and delicious dinner these ingredients inspired me to make!

Whole Grain Pasta with Langoustines
 
3/4 box of whole grain pasta  (I used Barilla whole grain spaghetti)
3/4 lb langoustines defrosted, drained and patted dry (I got mine at Trader Joes in the frozen fish section) you can substitute shrimp (peeled and deveined) if you don't have langoustines.
2 tbs extra virgin olive oil
2-3 tbs Earth Balance spread
1-2 cobs fresh sweet corn (or about 1/2 cup frozen)
3 cloves garlic, chopped
1/4 cup fresh parsley, chopped
3/4 cup dry white wine
1/2 cup (or more if needed) of either pasta water or organic chicken or fish stock
Salt and fresh ground pepper to taste

Cook pasta according to box directions (reserving a few cups of pasta water). Remove as much moisture from the langoustines as possible after defrosting and draining.
*extra flavor hint,
defrost and dry langoustines either night before or a few hrs before and put them in a bowl or baggie, season with a little salt, fresh ground pepper and some fresh chopped garlic or a sprinkle of garlic powder let them marinate to develop flavor.

In a saute pan on med-high heat add olive oil and Earth Balance and a small sprinkle of salt. Add the chopped garlic and saute about 30 seconds until it just begins to soften. Add the langoustines and if not pre seasoned (see * hint) season with a sprinkle of salt and fresh ground pepper. Add in the corn (I like to cut it right off the cob into the pan). Saute about 2 minutes. Add the wine and preferred stock. Cook about 1-2 minutes. Add the cooked pasta and top with fresh chopped parsley.  Mix to get an even distribution of the langoustines and pasta. Add in a bit of pasta water or more stock if you want more brothy sauce. If not, lower the heat and let some of the liquid  absorb. Drizzle with a bit more extra virgin olive oil before serving. Enjoy! 

Pair with a nice tossed salad or your favorite green vegetable. I steamed some organic broccoli and drizzled it with some garlic infused extra virgin olive oil and a few squeezes of fresh lemon. If you want to jazz it up even more  toss in some lightly toasted pine nuts (another pantry staple of mine)

Wine suggestion:

A light sauvignon blanc or even a sparking Proseco pairs well with this dish. Duck Walk Vineyards 2008  Sauvignon Blanc is delicious (a find from our North Fork trip) and Il Rustico is a delicious Proseco.

Meatless Monday for the Holidays

For this meatless Monday, here's a vegetarian version of my Rosh Hasahana Brisket recipe.

Traditional "Beef" Brisket - Veggie Style

1 9oz. bag Gardein beef style strips (or 9oz. beef style seitan chunks)

2-3 tbs. organic, all natural onion soup mix (I use Simply Organic brand)

2-3 carrots, peeled and cut in chunks (or about a dozen baby carrots)

2 parsnips, peeled and cut in chunks

1 sweet potato, peeled and cut in chunks

1-2 small yukon gold potatoes, cubed

1 medium bulb fennel, sliced

3 garlic cloves, chopped

1 small onion, roughly chopped

1-2 rips celery, chopped

1/2 cup ketchup

2 cups good red wine 

2 tsp. cornstarch dissolved in a little red wine OR 1 tbs. pan-searing flour (I found this at Wegmans)

1/4 cup apple cider, water, or vegetable broth

1 tbs. cocoa powder

Salt to taste

1 bayleaf

Fresh ground pepper to taste

Pinch of cinnamon

3 tbs. olive oil

Preheat your oven to 375. In a large skillet, heat 2 tbs. olive oil over medium-high flame. Add all the vegetables, season with a little salt and pepper, and saute until they just begin to soften, about 7 minutes. In a separate pan, heat 1 tbs. olive oil over medium heat and saute Gardein or seitan. Season with 1 tbs. of the onion soup mix.

When the "meat" is slightly browned, put it in a deep casserole dish or dutch oven along with the veggies. Add wine, ketchup, cider (or other liquid) and remaining seasonings/herbs. Add cornstarch mixture or pan-searing flour. Stir to combine thoroughly. Cover with foil or a lid and bake 30-40 minutes until vegetables are fork-tender.

Serve with a side of buttered egg noodles or noodle kugel.

Rosh Hashanah Specialties - Naturally Gourmet style

Wednesday is the first day of Rosh Hashanah, the Jewish new year. This is a time for rejuvenation marked by the eating of special foods - particularly those that remind us to have a sweet new year, such as apples and honey. Other traditional Rosh Hashanah dishes are noodle kugel, brisket, roast chicken, round challah, and gefilte fish. If you're looking to put a gourmet twist on your holiday meal, try out some of my Naturally Gorumet dishes at your dinner table this week - or any time of year! Photos will be coming soon once I make these dishes for my own Rosh Hashanah dinner.

Brisket (Pot Roast) with Root Vegetables

2-3 lbs. first cut brisket (ask for this at the meat counter)

1 package organic, all natural onion soup mix (I use Simply Organic brand)

2-3 carrots, peeled and cut in chunks (or about a dozen baby carrots)

2 parsnips, peeled and cut in chunks

1 sweet potato, peeled and cut in chunks

1-2 small yukon gold potatoes, cubed

1 medium bulb fennel, sliced

4-5 garlic cloves

1 small onion, roughly chopped

1-2 rips celery, chopped

1 1/2 cups or 12-14 oz. ketchup

3/4 bottle good red wine 

2 tbs. cocoa powder

1 tsp. salt or to taste

1 bayleaf

1 tsp. fresh ground pepper

1/8th tsp cinnamon

Preheat oven to 375. In a dutch oven or large, oval, oven-safe baking disk, put down a layer of vegetables. Season the meat with some salt and pepper and place over the veggie layer. Scatter remaining veggies around the meat. Sprinkle soup mix and ketchup over everything, then add the wine (the vegetables should be covered). Sprinkle in cocoa powder and cinnamon, then add bayleaf. Distribute peeled garlic cloves around the dish. Give a stir to combine the spices and liquid. Cover dish with lid or aluminum foil and put into the oven. Check meat for doneness after about an hour. Make sure there is enough liquid - you can add a little water or stock if it has dried out. Uncover and cook an additional 20 minutes to reduce remaining liquid. Meat should be fork-tender. Slice the meat and serve with sauce and vegetables.

Noodle Kugel with Grated Apple

This wonderful side dish is a Rosh Hashanah staple but you can enjoy it any time of year.

1 bag wide egg noodles

About 3/4 of a 16oz container of low fat sour cream

16 oz low fat or regular cottage cheese

1/2 pack or 4 oz full fat or low fat cream cheese cut into small chunks (optional)

1 1/2 cups grated sweet tart apple, such as granny smith or gala*

2 eggs, lightly beatened

3/4 cup organic sugar

2 tbs. Earth Balance or butter

1 1/2 tsp. cinnamon or to taste

1 tsp. salt or to taste

About 1/2 cup golden raisins or cherries (optional)

Preheat oven to 350 degrees Prepare noodles according to package directions. Drain and set aside. In a large bowl, combine sour cream, cottage cheese, cream cheese if you're using it, sugar, grated apple, and seasonings. Mix thoroughly, then add eggs and stir to combine. Add noodles (and cherries or raisins if you want them). Pour into a deep, greased casserole dish and dot the top with pieces of Earth Balance. Bake for 30-40 minutes. After 30 minutes check firmness - should be firm yet soft, but the center should not be jiggly. If the center is not yet done but the top is getting too brown, cover it with aluminum foil for the remaining cook time. Can be made a week ahead and frozen or a few days ahead and refrigerated.

*Crushed pineapple can be substituted for apples, or you can leave out the fruit completely.

Holiday or Every Day Herb Roasted Chicken

3-5 lb (or whatever size you'll need for your guests) organic, free-range chicken

5-6 garlic cloves, peeled

2 lemons cut in quarters

4-5 sprigs each fresh rosemary and thyme

3-4 fresh sage leaves

1-2 tbs. extra virgin olive oil

1 tsp. salt or to taste

1 tsp. fresh ground pepper

1 tsp. each onion powder, garlic powder, and poultry seasoning

1-2 tbs. garlic-herb butter or regular butter

2 stalks celery, chopped

1 carrot chopped

Rinse and dry chicken. Preheat oven to 350 degrees. Place chicken in baking dish or roasting pan. Rub the surface of the chicken with olive oil. Season chicken on both sides, top and bottom, and inside the cavity with salt, pepper, onion and garlic powder and poultry seasoning. In the cavity, place the fresh herbs together with about 3 garlic cloves and the cut lemons. Make a little slit by the breast and push a piece of butter under the skin onto the meat. Repeat near the thigh if you want. Put the carrot and celery in the pan as well. Add a little bit of water or chicken stock, or white wine (about 3/4 cup) to the bottom on the dish. Bake at 350 for about an hour - or longer depending on your oven. If the top gets too brown before the meat is cooked, cover with foil. Let it rest 10-15 minutes before carving.

Moroccan Style Carrots

2 lbs carrots, chopped into rounds

1-2 cloves garlic, minced

1 tbs. cumin

1 tsp. salt or to taste

Ground pepper to taste

1/2 cup fresh squeezed lemon juice

1-2 tsp. fresh chopped parsley

2 tbs. extra virgin olive oil

1-2 tsp. honey

Heat a pot of boiling water and cook carrots until just tender. Drain and add the rest of the ingredients. Toss to combine. This is delicious served warm, room temperature, or cold.

Wine Poached Coho Salmon and Catalan Style Sauteed Spinach

This recipe is really simple and great for hot summer nights when you don't want to turn on the oven

Wine Poached Coho Salmon with Creamy Mustard Sauce

1 lb coho or other variety of salmon

2 cups your favorite white or rose wine (I used some leftover sauvignon blanc)

Sprinkle of salt and fresh ground pepper

3 tsp. Kerrygold garlic herb or plain butter (for a lower fat version, omit the butter)

2 tbs. fresh chopped parsley

Pour wine into a sauteuse or similar type of saute pan over medium-high heat. Place fish in the wine and sprinkle the top with salt and pepper. Break up 2 tsp of the butter into little bits and distribute evenly on top of the fish. Cover the pan and steam until the fish is cooked through, between 5-7 minutes depending on the thickness of your fish. Most of the liquid will be absorbed. Sprinkle fresh parsley on top and add the remaining tsp. of butter to the remaining wine. Stir butter and wine together and reserve this mixture to pour over the fish in addition to the creamy mustard sauce. Can be served warm or at room temperature. The leftovers are also delicious eaten chilled!

Creamy Mustard Sauce

1/2 cup low fat sour cream or Greek yogurt

1 tsp. low fat mayonaisse

2 tsp. whole grain mustard

Pinch of garlic powder

Sprinkle of salt and pepper to tatse 

1 tsp. fresh chopped parsley

Combine all ingredients thoroughly and serve with wine poached salmon.

Catalan Style Sauteed Spinach

1/2 lb of organic baby spinach (it shrinks down a lot, so use 1lb if you are serving more than 2 people)

1/2 cup pine nuts 

2-3 cloves garlic, sliced thin

1/4 cup golden raisins (you can use dark raisins if you don't have golden)

Salt and fresh ground pepper to taste

2 tbs. extra virgin olive oil

In a saute pan over medium-high heat, add oil and sprinkle in some salt (this develops the first flavor layer). When the oil is hot, add the pine nuts and toast until lightly browned. Add garlic and raisins and stir. Add fresh spinach and toss with tongs to coat with oil. Saute for about a minute, until spinach is warm and wilted. Add a touch more olive oil and salt if you wish. Season with pepper just before serving.

I served the fish and spinach with brown rice to complete the meal.